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Weekend Sous Chef

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Lane Head Greater Manchester, United Kingdom Mercure Haydock Park Hotel Full time €30,000

250, up to £1000 cash incentives when referring a friend to come and join our team - T&Cs apply
~ Long service recognition Cash bonus and free overnight hotel stays for services from 2 years and up.

Meals provided whilst on shift
Sales incentives and initiative rewards
Discounted / Free use of leisure facilities Hotel specific
Free Car Parking Hotel specific
Stays in our hotels at discounted prices or
Even free stays in our hotels as one of our rewards & recognition incentives,
Opportunities for your personal development within the Hotel Group Brand Portfolio
Fully funded apprenticeships T&Cs apply
Annual Holidays entitlements inclusive of Bank Holidays
Opportunity to buy additional holiday entitlements
Pension enrolment
Good command of English language to enable communication with the kitchen team.
Ability to work morning, afternoon/evening, and weekends
Passion for food and able to deliver exceptional customer experiences all the time
Klarent Hospitality are recruiting for a Sous Chef
We offer our employees excellent opportunities to grow and develop within the Klarent Hospitality Group Brand Portfolio, we pride ourselves on ensuring that our staff are rewarded and recognised for their hard work, commitments, and long service.
Klarent Hospitality operates branded hotels in key locations across the UK and Ireland. We will nurture talent and smart investment to drive superior performance and growth.
Sous Chef will contribute to the production of food items in accordance with instructions from the Head Chef.
Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
Ensure HACCP compliance within the kitchen and all Food & Beverage outlets.
Ensure the kitchen equipment is in working order; Assist in the training and development of junior members of the kitchen team to and the supervision of the kitchen
Manage all aspects of the kitchen including operational, quality, and administrative functions
Manage the provision of food to Food and Beverage outlets and acting where necessary to ensure compliance with current legislation
Ensure food products are of a good quality and stored correctly
Ensure the consistent production of high-quality food through all hotel food outlets
Support brand standards through the training and assessment of the Team
Sous Chef will manage the kitchen brigade effectively to ensure a well-organized, motivated Team
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Report maintenance, hygiene, and hazard issues - Be environmentally aware